Bonnie Butter Cake Recipe
Bonnie Butter Cake is a deliciously rich, buttery dessert that melts in your mouth with every bite. Known for its soft, tender crumb and golden color, this cake is perfect for any occasion. With simple ingredients and a heavenly flavor, it’s a timeless favorite for dessert lovers everywhere.
Equipment
- 9-inch round cake pan (or an 8-inch square pan, if preferred)
- Mixing bowls (small and large)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
For The Cake:
- 2 1/4 cups 270g all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups 340g unsalted butter, softened
- 2 1/4 cups 450g granulated sugar
- 6 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup 180ml whole milk, room temperature
- 1/2 tsp almond extract optional
For The Frosting:
- 3/4 cup 170g unsalted butter, softened
- 3 1/3 cups 400g confectioners’ sugar
- 2 1/2 tsp vanilla extract
- 3 tbsp corn syrup
- 3-4 tbsp milk adjust for desired consistency
Instructions
Prepare the pan
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Mix dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add eggs and vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, if using.
Alternate adding dry ingredients and milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Bake the cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the frosting:
- While the cakes cool, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract, corn syrup, and milk, and beat until the frosting reaches your desired consistency (add more milk if needed).
Assemble the cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top, then place the second cake on top. Frost the entire cake, smoothing the sides and top. Decorate as desired and serve!
Notes
❖ Storage: Store any leftover Bonnie Butter Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
❖ Make Ahead: The cake can be made ahead of time and frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
❖ Flavor Variations: To add a twist, try incorporating some lemon zest or almond extract for a unique flavor. You can also drizzle some chocolate ganache over the cake for extra decadence.